Preheat your oven to 325°F (about 163°C) and prepare a 9-inch springform pan with cooking spray or butter.

In a medium bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture into the bottom of the prepared pan and set aside.

In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add vanilla extract and eggs one at a time, mixing well after each addition.

Pour the cheesecake mixture over the crust and bake for 50-55 minutes until the edges are set and the center is slightly jiggly.

Remove from the oven and let the cheesecake cool on a wire rack.

While the cheesecake cools, mix the coconut and chopped pecans in a separate bowl.

After the cheesecake has baked and cooled, sprinkle the coconut and pecan mixture over the top, drizzle with caramel sauce, and sprinkle chocolate chips.

Refrigerate the cheesecake for at least four hours or overnight before serving.

Carefully remove the sides of the springform pan and slice the cheesecake into wedges.